| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Digest, Oct., Fatfree |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Thinly sliced red onion |
| 1 |
c |
Peeled, julienne-cut jicama |
| 5 |
c |
Loosly packed torn romain or |
|
|
Red-tip lettuce leaves |
| 2 |
c |
Peeled, sliced navel |
|
|
Oranges |
| 1/4 |
c |
Walnut or almond roughly |
|
|
Chopped, (optional) |
| 1/4 |
c |
Fresh orange juice |
| 1 |
tb |
Fresh lime juice |
| 1 1/2 |
tb |
Honey |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Red chile powder |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Finely mined cilantro |
INSTRUCTIONS
DRESSING
~ whisk together all dressing ingredients - drizzle half the dressing over
the onions & jicama, refrigerate for at least an hour - just before
serving, remove onioins & jicama from marinada & toss with the lettuce.
Arrange oranges on top and drizzle the remaining dressing over the salad. -
(optional) Sprinkle the nuts on top.
Comment from Sally: Pico de gallo (pee-coh day guy-yoh) translates as the
Bite of the Rooster. I assume that is because the salsa (which merely means
"sauce") called pico de gallo is quite fiery and has a fierce bite to it.
Having never been bitten by a rooster, however, I can only offer this as
conjecture. (grin)
Posted by Ari Kornfeld <ari@perspective.com> to the Fatfree Digest [Volume
11 Issue 11], Oct. 11, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV. H SALAD:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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